Skillet Shepherd's Pie
by Heather
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posted Apr 24 2012 9:30AM
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You probably know this dish as an oven entree but it is quite simple to pull it together on the stovetop too!
1 pound lean ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tbsp ketchup
1 tbsp Worcestershire sauce
2 tsp minced garlic
1 tsp beef bouillon granules
1/2 cup boiling water
1 tbsp cornstarch
1/2 cup sour cream
3-1/2 cups mashed potatoes, prepared with milk and butter
3/4 cup shredded cheddar cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat; cover and simmer for 5 minutes.
Meanwhile, in a small bowl, dissolve bouillon in boiling water. Combine sour cream and cornstarch until smooth; stire into beef mixture until blended. Add bouillon mixture. Bring to a boil. Reduce heat, cook and stir until thickened.
Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted.
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